All Recipes

Crispy chicken salad

Prep

30 min

Total

50 MIN

Servings

4 Servings

Ingredients

300 g

Chicken tenderloins

1 cup

Eta thick & creamy mayonnaise

1 cup

Panko breadcrumbs (gluten free, optional)

1 

Cos lettuce or ½ bag mixed salad leaves

1/2 

Punnet cherry tomatoes, halved

1/2 

Telegraph cucumber, cut in half lengthwise and sliced into 1 cm pieces

1 

Avocado, stone removed, peeled and chopped

- 

Handful of fresh Italian parsley leaves, torn

- 

Handful of fresh mint leaves, roughly chopped

- 

Juice of ½ orange

Instructions

Step 1

Preheat oven to 200°C (fan assisted). Line a baking tray with baking paper.

Step 2

Dip chicken tenderloins into ½ cup of the Eta Thick & Creamy Mayonnaise and coat in panko crumbs. Place on the baking tray. Drizzle over a little olive oil. Cook for 15–20 minutes or until chicken is cooked. Turn the chicken halfway through the cook time. Set aside to cool while preparing the salad.

Step 3

Place cos or salad leaves on a serving platter. Top with cherry tomato halves, chopped cucumber, avocado and herbs.

Step 4

Mix the remaining ½ cup of Eta Thick & Creamy Mayonnaise with the orange juice. Place the cooled crumbed chicken on top of the salad and drizzle over the dressing. Serve.

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